The risk of salmonella is always present when you are required to use raw eggs in some recipe. Using pasteurized eggs eliminates this risk but they are difficult to get your hands on. By using Sous Vide you can create your own sous vide pasteurized eggs in the comfort of your home.
Sous Vide Pasteurized Eggs
- 1 to 12 large eggs
Fill a deep pot with water. Stand the immersion circulator/sous-vide device in it, plug it in and set the temperature at 134.6 degrees (57 degrees Celsius).
Once the water temperature is reached, use a slotted spoon to gently lower each egg into the water, making sure they are all submerged. Cook for 2 hours.
Fill a bowl with cool water and ice.
Use that same spoon to transfer the eggs to the ice-water bath to cool, which should take about 10 minutes. Use right away, or refrigerate for up to 2 weeks.